Low Carb Classic English Pork Pie

Indulge in the savory charm of a **Low Carb Classic English Pork Pie**, a keto-friendly twist on a beloved British recipe. This hearty pie features a golden almond and coconut flour crust, perfectly crisp yet tender, encasing a flavorful filling of seasoned ground pork and aromatic spices like sage, onion powder, and cracked black pepper. The addition of pork rind crumbs enhances the texture, while a rich gelatin-infused chicken stock creates the signature savory jelly that sets this dish apart. Baked to perfection and served chilled, this low-carb pork pie is not just a treat for those following keto or gluten-free diets—it's a timeless centerpiece for any picnic or casual gathering. With only 30 minutes of prep, this recipe combines tradition with a modern, health-conscious approach.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 200 grams Almond flour
• 50 grams Coconut flour
• 150 grams Butter, unsalted
• 2 large, divided Eggs
• 500 grams Ground pork
• 50 grams Pork rind crumbs
• 100 grams Pork lard
• 150 milliliters Chicken stock
• 10 grams Gelatin powder
• 1 teaspoon Salt
• 1 teaspoon Cracked black pepper
• 1 teaspoon Onion powder
• 1 teaspoon Dried sage

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large mixing bowl, combine almond flour, coconut flour, and a pinch of salt. Add the diced butter and rub it in with your fingers until the mixture resembles breadcrumbs.

Step 3

Add one beaten egg to the flour mixture and mix until it forms a dough. Wrap the dough in cling film and refrigerate for 15 minutes.

Step 4

In another bowl, combine ground pork, pork rind crumbs, dried sage, onion powder, salt, and cracked black pepper. Mix until well combined.

Step 5

Grease a pie dish with a bit of butter or pork lard. Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Line the pie dish with the dough, trimming excess away from the edges.

Step 6

Fill the pie shell with the pork mixture, pressing down firmly to ensure there are no air pockets.

Step 7

Cover the pie with the remaining dough, crimping the edges to seal. Cut a small hole in the center to allow steam to escape.

Step 8

Beat the remaining egg and brush over the top of the pie for a golden finish.

Step 9

Place the pie in the preheated oven and bake for 50 minutes to 1 hour, until the crust is golden brown and the filling is cooked through.

Step 10

While the pie is baking, dissolve the gelatin powder in the chicken stock and heat over low heat until fully dissolved. Allow the pie to cool slightly and then pour the stock through the steam hole in the top to fill the pie. Let it set at room temperature.

Step 11

Refrigerate the pie for several hours or overnight before serving to allow the gelatin to set completely.

Step 12

Once set, slice and serve the pork pie cold for a classic, low carb delight.

Nutrition Facts

Serving size	(1321.3g)

Amount per serving	% Daily Value*
Calories	5327.0

Total Fat 461.7g	0%
Saturated Fat 178.6g	0%
Polyunsaturated Fat g
Cholesterol 1324.9mg	0%
Sodium 3635.2mg	0%
Total Carbohydrate 77.8g	0%
Dietary Fiber 41.7g	0%
Total Sugars 12.1g
Protein 237.4g	0%

Vitamin D 82IU	0%
Calcium 732.0mg	0%
Iron 17.5mg	0%
Potassium 668.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.7%

Protein: 17.5%

Carbs: 5.7%